This Ribolla Gialla comes from the Clement Hills AVA just outside of Lodi, and while the soils are quite different from Brda, Slovenia or Friuli, the region’s large diurnal temperature swings and Miller’s choice to ferment this on its skins and age it on its lees in neutral barrels, create a wine that is wonderfully memorable. There’s a lot of citrus zest, apricot and pineapple, a touch of pithy bitterness and white flowers. The tannins and lees knit perfectly in with the more glycerol-like mouthfeel, making the wine feel textured but not abrasive.